The nutritional value of cookies
The cookies are from English COOKIE (English: 'kuki': 'kuk'), translated from Cantonese into Cantonese.
Cookies are a high-sugar, high-fat food as people's living standards improve. The intake of high-fat and high-oil foods is excessive, and the intake of dietary fiber is declining. The incidence of "civilized disease" related to dietary structure is increasing day by day. Therefore, the development of dietary fiber in cookies is positive. The significance.
The use of dietary fiber has the characteristics of water absorption and oil retention, and the addition of the raw material allows the cookie to be soft, bulky and effectively reduce fat and calories.
In order to embody the concept of "reinforcing fiber" in the product, an appropriate amount of fiber is added to the formula design to comply with the labeling regulations. Such as marked "reinforced fiber", must comply with> 3g fiber per 100g product, marked "high fiber or fiber-rich", must meet> 6g fiber per 100g product, according to the fiber content to calculate its added in the product. The following is an application example for the production of dietary fiber in a cookie by a company. We have selected 90% of the dietary fiber content (in terms of dry matter) of fiber content. The product is labeled “high fiber or fiber-richâ€, ie, every 100g of product. 6g fiber.